This delicious creamy casserole will really fill your home with amazing aromas before it delivers a hearty meal for your family and friends.
Great served with greens and crusty bread.
IngredientsOlive oil and knob of butter for frying
1kg pork shoulder, cut into 2.5-3cm cubes
400g shallots, peeled
200g bacon lardons
1 onion, chopped
2 celery sticks, chopped
300ml medium-dry cider, plus an extra 1 tbsp and a splash
400ml chicken stock
1 tbsp cornflour
100ml crème fraîche
2 tbsp dijon mustard
Handful fresh chopped tarragon
- Heat a glug of oil in a large pan. Add the pork in 2-3 batches and brown for 6-8 minutes per batch, transferring with a slotted spoon to a plate. Add the whole shallots and cook for 2-3 minutes until browned, then transfer to a plate.
- Meanwhile, fry the bacon in a large flameproof casserole with a splash of oil for 4-5 minutes until crisp, then scoop out with a slotted spoon and set aside. Put the onion and celery in the casserole with the butter, then cook for 6-8 minutes over a medium-high heat until softened.
- Add the pork, bacon, 300ml cider and stock, bring to the boil, then turn down the heat. Partially cover the casserole, then simmer gently for 1 hour. Add the shallots, then cook for another 1-1½ hours until the pork is tender (see make ahead).
- Mix the cornflour in a small bowl with the 1 tbsp cider, add to the casserole and cook for 5 minutes, stirring, to thicken the sauce. Stir in the crème fraîche, mustard and most of the tarragon, then season and add a splash more cider. Serve scattered with the remaining tarragon with crusty bread and potatoes or rice.